Homemade Habanero-Peach-Honey Mustard
Make your own homemade sweet and spicy mustard at home with this recipe, with fruity habanero peppers, sweet peach and honey. Homemade mustard is the only way to go.
Crisis averted. We almost ran out of mustard in the house! OH NO! Lucky for us, I keep a stash of mustard seeds in the back of the cupboard. Making mustard is easier than you think. At it’s base, mustard is really simply mustard seeds softened up in a vinegar-based soaking liquid. The seeds absorb the vinegar and other liquids, which you can then use as-is or you can process to the more familiar spreadable type. Of course there is so much MORE you can do to mustard, but those are the basics.
Variations enter the picture when you consider the types of mustard seeds themselves, the soaking liquid, and the massive world of other ingredients you can add to the mix to further flavor your mustard. Once you get down the basics, you start to realize the mustard world is a wide open expanse ready to be conquered by your enormous creativity. So come on, creative people! Let’s all go make some creative mustards.
Doesn’t it look delicious? When I approach mustard making, I consider how I will want to use the finished product before jumping in. I use mustard as a simple topping for many foods, like grilled meats, sausages and burgers, but more often I use it as an ingredient in something else, like marinades or rubs, sauce components, even soup or stew flavorings. Seriously, try swirling a couple tablespoons into a simmering stew and taste the enhanced flavor. Delicious.
For me, I almost always add some type of chili pepper. OBVI. I’m looking for some spiciness, but you don’t have to blow out your tastebuds here. I mean, sure, I want a ghost pepper mustard as much as the next guy, but habaneros have a good level heat that suits me just fine. Try milder peppers and you will achieve similar results with good flavor and heat levels that you prefer. I was looking for a sweeter mustard this time, really just more in the mood for sweet, so opted for peach, which was all over the grocery store so I of course HAD to buy a bunch, and natural honey to kick up the level of sweet.
There are different types of mustard seeds – black, yellow and brown. Yellow is probably more familiar to most, though I’m sure you’ve seen brown mustard in the grocery store aisles. Black mustard seeds are the same but much darker, and they result in a more pungent mustard. I enjoy using all of the seeds, including black mustard seeds, though if you have a hard time finding them, just use yellow and brown.
Measure out your seeds and soak them in a mixture of vinegar and liquid. I mostly use a flavorful beer, though you can use water or even wine. The vinegar is very important for preserving. Soak them overnight and the seeds will swell as they absorb the liquids. When it is ready, cook down the habanero and peach to soften them, then process them in a food processor. This will make it easier to spread throughout the mustard mixture.
At this point you can swirl the processed habanero and peach along with the honey into the mustard seeds and use it as is, though it is best if you process the entire mustard a bit to make it more creamy. By the photos, you can tell I prefer to keep mine more grainy. I enjoy the texture. However, if you keep processing the mustard, you will wind up with a super creamy mustard that you can spread over anything. It is up to you how much you process it.
Transfer the mustard to sterilized jars and keep it in the fridge. The flavors will develop over time and the mustard will get more pungent as time goes on. I do hope you enjoy it! Let me know how yours turns out!
- 1/2 cup brown mustard seeds
- 1/2 cup yellow mustard seeds
- ½ cup black mustard seeds – NOTE: If you can’t find black mustard seeds use 2/3 cup yellow mustard seeds
- 1 cup apple cider vinegar
- 1 cup of your favorite pale ale beer Sorry, you have to drink the rest!
- 3 habanero peppers chopped (innards removed for a bit less heat - or, use milder peppers if these are too hot)
- 1 large peach peeled, pitted and chopped
- 3 tablespoons honey
- 2 tablespoons water
- Salt to taste
To a large mixing bowl, add mustard seeds with vinegar and beer. Mix well. Pour into a large jar and seal.
Set the jar in a dry place overnight to let the seeds absorb the liquid, at least 12 hours. You will notice the seeds grow larger, but the mixture still looks like mustard seeds floating in liquid.
To a small pot, add habanero peppers, chopped peach, honey and water. Heat to medium-low and cook until the mixture is softened, about 10 minutes.
Add to a food processor and process until smooth.
Add the mustard mixture and process to your personal tastes. You can processonly a little to keep most of the seeds, or go to town and really mix it together. I processed mine to about 80 percent, keeping a few seeds in there.
Set the mustard into a sterilized jar and serve! The flavors will keep developing as time goes by.
Makes about a quart or so.